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This is Italian dry-cured prosciutto crudo made from European pork hams and Mediterranean sea salt, aged at least 400 days and sliced and packed in the US by Maestri. The long cure gives it a delicate savory flavor and a silky, thin-sliced texture. It suits anyone who wants ready-to-serve charcuterie without slicing at home. Against supermarket prosciutto, the 400-day minimum age puts it in the longer-cured, more savory range, though pre-sliced packs lose some aroma and dry out faster once opened.
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This prosciutto crudo is a traditional Italian dry-cured ham made from selected European pork hams and Mediterranean sea salt. It is cured slowly for at least 400 days, which gives it a delicate savory flavor and a silky texture.
The ham is cured in Italy and imported to the United States. Maestri slices and packages it fresh in a ready-to-serve format.